What You'll Need

2 cups whole milk 5 egg yolks 6 to 8 tablespoons

sugar 3 tablespoons flour 3 tablespoons corn starch 1

vanilla bean, split lengthwise (or 1 teaspoon

vanilla flavoring)

How to Make It

Have all your ingredients measured and ready. Set out a large bowl, a medium sauce pan, a
whisk or heavy spoon, and a sieve or strainer.

In the medium-sized saucepan, heat the milk with the vanilla bean over medium heat almost
to boiling.

While the milk is heating, mix the egg yolks and sugar together in the large bowl, then whisk in
the flour and cornstarch until the mixture is smooth.

Remove the vanilla bean from the milk, then gradually whisk the hot milk into the egg mixture.
Do this very slowly as you don't want the yolks to cook from the heat of the milk.

Strain the mixture back into the saucepan. Place over medium heat, stirring or constantly
whisking until the mixture thickens and reaches a boil. Continue cooking for half a minute longer,
stirring hard and constantly to keep the pastry cream smooth.

Remove the pastry cream from the heat. (Stir in the vanilla flavoring at this point if you did not
use a vanilla bean). Place a layer of plastic wrap directly on the surface of the pastry cream to
avoid a skin forming, and leave to cool to room temperature.

The pastry cream can be used when cool, or covered and refrigerated for up to several days
until needed. Stir chilled pastry cream before using.

Recipe Tips
Creme patissiere will-will keep for several days in the fridge, allowing you to plan ahead. The
amount of sugar may be adjusted to make the pastry cream as sweet as you like.

The recipe yields enough pastry cream for two 9" or 10" sweet tart shells. Also, use it to make
Mille-feuille (Napoleons).